Updated: May 27
This quesadilla is bursting with sweetness from the onions and savory from the spiced chickpeas. It was inspired by one of my favorite cookbooks, Power Plates (highly recommend). It's easy to make and perfect as a snack or as a fun appetizer for your party guests.
This vegan chili will WOW your guests and may even convert non-vegans into vegans. I made this for a holiday party and our guests loved it. What's more, it's incredibly simple to make. You can leave it in a large bowl and serve as a dip with whole grain chips by its side or scoop a spoonful onto chips for an quick bite-size little snack (pictured above).
Not only is this plant-based protein powered dish bursting with flavor but it only takes minutes to prepare! It's also very versatile. You can add the chickpea salad to a green salad, make it as a sandwich and add sprouts, wrap it in tortilla or mix it into some healthy whole grains like brown rice or wheat berries to make a complete meal.
This unbelievably delicious and simple black bean burger recipe was inspired by Minimalist Baker a few years ago. They're so easy, tasty and nutritious that you'll most likely never buy a frozen veggie patty again. Double the recipe below so you have plenty for your party guests and lunch for yourself later in the week.
Lentil Sloppy Joes
Bonus new recipe that I haven't posted yet, but I've made this a few times for social gatherings and it's always scarfed down quickly by guests! I like to buy mini buns for parties to make bite-size lentil sloppy joe sandwiches. You can add chopped onion, radish, lettuce or other garnishes to it or keep it simple with just the bun and lentils. Either way, it's delicious!
Below is the recipe, inspired by Minimalist Baker.
2 cups water (or half water and half vegetable broth)
1 cup green or brown lentils, well rinsed
2 Tbsp avocado oil
1 medium yellow onion,chopped (plus more for serving)
3 cloves garlic, minced (about 2 Tbsp)
1 medium red bell pepper, chopped
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp turmeric
1 15-ounce can tomato sauce
2 Tbsp maple syrup
2 Tbsp vegan Worcestershire sauce
1 Tbsp tamari
1 Tbsp apple cider vinegar
2 tsp chipotle chili powder OR 1 Tbsp regular chili powder if you don't like spice
1 Tbsp ground cumin
1/2 tsp onion powder
1/2 tsp smoked paprika
Chopped onion, red cabbage, radish, cilantro
How to make
To a small saucepan, add water and/or vegetable broth and rinsed lentils and heat over medium-high heat.
Bring to a low boil, then reduce heat to a simmer and cook uncovered for about 20 minutes, or until tender. Drain off any excess liquid and set aside.
In the meantime, heat a large skillet over medium heat. Once hot, add oil, onion, garlic, and bell pepper.
Sautè for 4-5 minutes, stirring frequently, or until the peppers and onions are tender. Add the turmeric, salt and pepper. Stir to combine.
Next add tomato sauce, maple syrup, vegan worcestershire sauce, tamari, apple cider vinegar, chili powder, cumin, onion powder, and paprika.
Stir to combine.
Add the cooked lentils to the skillet as well, and stir to combine. Continue cooking the mixture over medium-low heat until thick, stirring occasionally — about 5-10 minutes.
Taste and adjust flavor as needed, adding more salt for saltiness, maple for sweetness, or worcestershire sauce for depth of flavor.
Serve the mixture on toasted buns with onion, cabbage, radish and/or cilantro.
By the way, the sloppy joe's are also delicious without the bun!